Seed Cake. No. 3.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

1/2 lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 lb. of castor sugar ↝ Sugars, granulated [Sweets]
1 lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/2 teaspoonful of soda
1 teaspoonful of milk ↝ Milk, NFS [Milk, reduced fat]
carraway seeds ↝ Seeds, lotus seeds, raw [Nut and Seed Products]

Instructions (4)

Mix all well together in a china bowl with 2 forks.
Then add carraway seeds.
Bake in a tin 1 hour in a moderate oven.
Should the butter be very hard, melt it before mixing.

Original Text

Seed Cake. No. 3. For Luncheon.
½ lb. of butter, ½ lb. of castor sugar, 1 lb. of flour, 3 eggs, ½ teaspoonful of soda, 1 teaspoonful of milk.
Mix all well together in a china bowl with 2 forks, and then add carraway seeds. Bake in a tin 1 hour in a moderate oven.
Should the butter be very hard, melt it before mixing.

Notes

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